Healthy Recipes

Directions

1. Preheat oven

   Preheat oven to 350º.

2. Cut butternut squash

   Cut butternut squash in half, carefully peel and remove seeds, and dice into 1-inch cubes.

3. Add olive oil and season with salt and pepper

   Toss squash in a large mixing bowl with 2 tablespoons of olive oil, and season with salt and pepper.

4. Roast

   Place squash on a baking sheet, and roast in the oven for 30–45 minutes until squash is soft, but not mushy. Set aside. (You should be able to easily pierce with the tip of a sharp knife).

5. Heat olive oil in pan

   While the squash is roasting, heat 2 tablespoons of olive oil in a medium saucepan on medium-high heat.

6. Add couscous

   Add the couscous and cook, stirring occasionally with a wooden spoon until sightly brown, about 3–5 minutes.

7. Add vegetable broth

   Add the vegetable broth, and bring to a boil.

8. Simmer

   Reduce heat and simmer for 10 minutes, or until the liquid has fully evaporated.

9. Toss in additional ingredients

   Transfer the cooked couscous to a large bowl. Toss in parsley, rosemary, thyme, apple, dried cranberries, squash, and pumpkin seeds.

10. Whisk vinaigirette

    In a small bowl, whisk together the vinegar, orange zest, orange juice, honey, salt, and pepper. Slowly whisk in 2 tablespoons of olive oil until fully combined.

11. Pour and toss

    Pour the vinaigrette over the couscous and toss to coat evenly.